Misono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practical and functional knives is equal to that of Misono’s more expensive product lines. Indeed, Misono’s high standards of quality have not been compromised in the slightest.
The Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen and an ideal companion for Gyuto knives.
The blade is made from AUS-8 (HRc. 57), a high carbon 13 Chrome Molybdenum stainless steel tMisono is one of the best kitchen knife makers in the world and their Molybdenum Steel Series are their most affordable range of knives. However, the quality and finish of these highly practhat has strong corrosion-resistance, great durability, high cutting performance and is easy to re-sharpen.
This knife features full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and stainless steel bolsters for extra durability and improved blade balance.
Hankotsu knife blades are made to be sturdy and tough because their primary function is to separate meat from bones. Traditionally, the Hankotsu is used to butcher hanging carcasses and is held with the blade edge facing downwards in a reverse knife grip. The durable edge and blade of the Hankotsu knife also make it useful for breaking down fish or chicken.
Knife Model: Misono Molybdenum Steel Series Hankotsu
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
| Hankotsu 145mm (5.7")|
Cutting edge length: 145mm (5.7")
Total Length: 270mm (10.6")
Blade Thickness: 3mm (0.11")
Blade Width: 27mm (1.0")
Handle Length: 112mm (4.4")
Total Weight: 172g (6.0oz)
Misono produces proper blade grind angle and edge geometry for left handed version at following additional cost from regular one. Misono also puts logo on opposite side of blade to identify the left handed version. Please allow 2 business days for the left handed Misono knives to deliver.
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Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
I'm new to quality Japanese knives and fell in love with this Hankotsu right away. Absolute beast!
I now have both. This Misono Hankotsu, and a Tojiro Honesuki. This hankotsu is heavy, I like the feeling when I take it in hand. It is however only 10grammes heavier than my Honesuki (185 against 174). Both are for right handed use, with a single sided hedge, not so easy for sharpening with my limited skills. Main user of this knife is my wife. Her conclusion is she prefers the Honesuki for parring chicken, whereas the Hankotsu is for her more appropriate to slice beef ribs. All in all a superb tool, delivered in a very short delay. Again the proof of the quality of the japanesechefsknife services. Merci !
This Misono Molybdenum Steel Series No.542 Hankotsu 145mm (5.7inch) handle is impressive. Feels very sturdy and thick matches my big palm. Gread delivery service as usual
Hankotsu review The first impression I had when i grab the knife in my hands was that this is the most solid knife I ever touch. The most interesting thing is that when I tried to debone a chicken with the classic European way I find some difficulty cause of the hardness of the steel. I realized that I have to search and learn the Japanese way of using this knife for debone. In every other use I have with it like slice sashimi,clean convective tissues or cut meat potions for grilling is the best. I am very pleased of this knife and hope to expand my knowledge with it.
A hefty knife, evenly balanced, has a very nice grip to it and it's crazy sharp.